Barnyard Millet And Mushroom Cutlet Recipe
A vegetarian Indian recipe with barnyard millet - soaked in water for 30 minutes, button mushrooms - chopped, onion - chopped. Ready in 40 min, serves 4.
Curated byAarav Mehta🇮🇳
- 1
To begin making the Barnyard Millet And Mushroom Cutlet Recipe, heat a saucepan with oil, add onions, ginger, garlic and green chilli
barnyard millet - soaked in water for 30 minutes(1 cup)onion - chopped(1)inch ginger - chopped(1)green chilli - chopped(1)red chilli powder(1 teaspoon) - 2
Saute until the onions soften
onion - chopped(1) - 3
Add the mushroom and saute until the water is all evaporated
barnyard millet - soaked in water for 30 minutes(1 cup) - 4
Add chilli powder, turmeric powder, coriander powder, garam masala powder and salt
green chilli - chopped(1)red chilli powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1 teaspoon)salt - to taste - 5
Saute for 3 minutes till the raw smell goes away
barnyard millet - soaked in water for 30 minutes(1 cup) - 6
Add mashed and boiled potato and as well as the barnyard that has been soaked in water
barnyard millet - soaked in water for 30 minutes(1 cup)potato (aloo) - boiled and skin peeled and mashed(1) - 7
Keep sautéing until the millet is cooked, this will take about 10 minutes
barnyard millet - soaked in water for 30 minutes(1 cup) - 8
Make sure the mixture combines together so that you can start shaping them into cutlets
- 9
Switch off the heat, spread the mixture over a tray to cool down
- 10
Take some amount of the cutlet mixture, shape them into balls and flatten them using your palm
- 11
Coat the cutlet well with bread crumbs and do the same for the rest of the mixture
whole wheat bread crumbs - for coating - 12
Heat a flat skillet with oil, once it is heated, place the cutlet carefully and fry them on either side till it browns
- 13
Serve the Barnyard Millet And Mushroom Cutlet along with ketchup, as an accompaniment to a Pulao and Raw Mango Raita
barnyard millet - soaked in water for 30 minutes(1 cup)
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Barnyard Millet And Mushroom Cutlet Recipe
A vegetarian Indian recipe with barnyard millet - soaked in water for 30 minutes, button mushrooms - chopped, onion - chopped. Ready in 40 min, serves 4.
Curated byAarav Mehta🇮🇳
Directions
13 steps- 1
To begin making the Barnyard Millet And Mushroom Cutlet Recipe, heat a saucepan with oil, add onions, ginger, garlic and green chilli
barnyard millet - soaked in water for 30 minutes(1 cup)onion - chopped(1)inch ginger - chopped(1)green chilli - chopped(1)red chilli powder(1 teaspoon) - 2
Saute until the onions soften
onion - chopped(1) - 3
Add the mushroom and saute until the water is all evaporated
barnyard millet - soaked in water for 30 minutes(1 cup) - 4
Add chilli powder, turmeric powder, coriander powder, garam masala powder and salt
green chilli - chopped(1)red chilli powder(1 teaspoon)turmeric powder (haldi)(1 teaspoon)coriander powder (dhania)(1 teaspoon)garam masala powder(1 teaspoon)salt - to taste - 5
Saute for 3 minutes till the raw smell goes away
barnyard millet - soaked in water for 30 minutes(1 cup) - 6
Add mashed and boiled potato and as well as the barnyard that has been soaked in water
barnyard millet - soaked in water for 30 minutes(1 cup)potato (aloo) - boiled and skin peeled and mashed(1) - 7
Keep sautéing until the millet is cooked, this will take about 10 minutes
barnyard millet - soaked in water for 30 minutes(1 cup) - 8
Make sure the mixture combines together so that you can start shaping them into cutlets
- 9
Switch off the heat, spread the mixture over a tray to cool down
- 10
Take some amount of the cutlet mixture, shape them into balls and flatten them using your palm
- 11
Coat the cutlet well with bread crumbs and do the same for the rest of the mixture
whole wheat bread crumbs - for coating - 12
Heat a flat skillet with oil, once it is heated, place the cutlet carefully and fry them on either side till it browns
- 13
Serve the Barnyard Millet And Mushroom Cutlet along with ketchup, as an accompaniment to a Pulao and Raw Mango Raita
barnyard millet - soaked in water for 30 minutes(1 cup)
About this recipe
A vegetarian Indian recipe with barnyard millet - soaked in water for 30 minutes, button mushrooms - chopped, onion - chopped. Ready in 40 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
